Custard Powder Cake


Custard Powder Cake is a super-easy to make, one bowl mixture made using ingredients I usually have in the pantry.

125 gm butter

2 eggs

1 teaspoon vanilla extract

1 Cup caster sugar *

1 Cup Self Raising flour

3 tblspn custard powder

1/2 Cup milk

Melt the butter, then add all of the remaining ingredients into a large bowl and beat until they are well combined.

Pour the batter into a lined and greased cake tin. I used a square pan but a round tin would be fine.

Bake at 175 degrees Celsius for approximately 45 minutes (test the cake with a skewer to make sure it is cooked through).

*Mum made this recipe using white sugar instead of caster and said it was delicious, although I think the texture would be fluffier when caster sugar is used.



Victoria Sponge Bites


I adapted a recipe for a large Victoria Sponge to make 24 muffin-sized cakes. Once they cooled down I split them in half to serve them with raspberry jam and cream.

The plate in the picture is one of Nanna J’s. (Notice the chip? She was known for breaking dishes…)

1 Cup caster sugar

200gm butter, softened

4 large eggs

1 1/2 Cups self-raising flour

1 teaspoon baking powder

2 Tablespoons milk

Raspberry jam and whipped cream

Heat oven to 170 degrees Celsius.

Mix all ingredients using an electric mixer, then drop the batter into paper muffin pans.

Bake for 12 to 15 minutes. The cakes are cooked when they spring back when touched gently on top.

Cool the cakes for a minute, then move to a rack to cool.

Once cooled, cut them in half and serve with jam and cream.

The recipe said these would keep for two days, but ours didn’t last that long!


Cherry Pie

cherry pie

Cherry Pie is one of Mum’s recipes and it is one of those terrific things to make when you have nothing nice in the cupboard to eat.

1 Cup plain flour

1/2 sugar

100gm butter

Jam (I used cherry)

Melt butter and mix into the flour and sugar. Press into a small pie dish. Leave a small amount of pastry.

cherry pie 2

Spread the jam over the pastry, then sprinkle the leftover crumbs over the top.

Bake for 20 to 30 minutes at 160 degrees Celsius.






Scones (2)


I’ve been on a bit of a ‘scone-fest’ lately, so you can imagine how happy He Who Eats All of Our Leftovers has been. I have been swapping between recipes, but this one works every time.

2 Cups Self Raising flour

1/4 teaspoon salt

1 Tablespoon butter

3/4 Cup milk.

Sift the flour and salt three times. No doubt I have said this before, but three times was Nanna J’s rule, and her scones were better than anybody’s.

Rub the butter into the flour using your fingers. Pour in the milk, and very lightly mix the milk in using your fingers until the mixture binds. Spread some flour on the bench and lightly knead until the dough is smooth. (I know ‘lightly’ and ”knead’ contradict each other, but there it is. If the dough is kneaded too much, the scones will be more like rock cakes.)

Roll the dough out to about 2 centimetres thick, then cut out. (I use a floured glass). Place them on the tray, dab the tops with milk and bake at 220 degrees Celsius for about 12 minutes, or until the tops are golden.

I like my scones with butter and honey, while He Who Eats All of Our Leftovers is more of a traditionalist, who eats his with jam and cream.

The only other rule is, eat them while they are hot. As Pa says, a cold scone is a stale scone.




Cream Puffs

cream puff

I’ve been watching baking shows lately on television, which can be dangerous as I get grand ideas about what to bake. This is only dangerous because there is a huge divide between my skills and patience and what the contestants on the cooking shows are capable of. For example, recently I watched some frazzled people make croquembouche, which are yummy towers of custard-filled profiteroles drizzled with toffee. There is no way on this earth I am ever going to manage to assemble one of these, but as it turned out, Cream Puffs are much the same without all of the effort.

The utensils I have available to me limit my grand ideas too. I had a plastic thing for piping, not sure what it is called but you stuff the mixture into it, then press down on the trigger thing and something recognisable is supposed to come out the bottom. However, the top of the squeezy thing broke, then the mixture squirted out the sides, and then I had a minor tantrum. So I got a plastic bag and cut a hole in the corner and that worked okay, and the biggest benefit was that I could throw the plastic bag away at the end of my cooking session without having to wash up.

1 Cup Plain flour

1 Cup water

125 grams butter

3 eggs (room temperature)

Sift the flour and put aside.

Place the butter and water into a saucepan and melt, then bring to the boil. Take the mixture off the heat, then stir the flour in quickly. The mixture will make a ball.

Let the mixture cool for a few minutes, then beat the eggs in one at a time until the mixture is glossy. Cool, then refrigerate.

Pipe these onto an oven tray lied with baking paper in walnut sized balls. If you truly can’t be bother piping, try scooping out teaspoons of the mixture. They will be a bit messier, but hey, they all taste the same.

Cook at 210 degrees Celsius for 15 minutes, then at 170 degrees Celsius for another 25 minutes. The puffs will be golden brown with a bit of a shine.

Cool on a rack, then partly split them to allow the steam out so they stay crisp.

I cheated and used dairy whip out of a tin (with a built-in spray nozzle) to fill the Cream Puffs. I had bought real cream but couldn’t face trying to pipe this as well. He Who Eats All of Our Leftovers scoffed them down.

Nutella Mug Cake

nutella mug

Okay, okay, I know the Nutella Mug Cake looks atrocious in this photo. Believe it or not, it looks even more atrocious in real life.

The smell and taste of this cake is sensational though. Nutella Mug Cake is gooey in the middle and so rich, I could hardly finish mine. Best of all though, there are only four ingredients, and it only takes about a minute to mix up. A couple of minutes in the microwave and your chocolate cravings are satisfied.

This recipe makes four servings. Don’t be piggy and overfill the mugs or you will be cleaning up the overflow from the microwave. (Don’t ask me how I know this).

1/2 Cup Plain flour

1/2 Cup Nutella

6 Tablespoons milk

1/2 teaspoon baking powder

Mix everything together until smooth, then divide into four ramekins or microwave proof mugs. Cook each separately in 30 second bursts on high, checking with a toothpick to see if the cakes are cooked.

Cool slightly before eating.


Five Minute Chocolate Cake in microwave


I have to admit, I don’t usually make cake recipes that use oil, because I always think I can taste the oil, which puts me off the cake.

However, this is a good, plain recipe perfect for when you need a hot, chocolate dessert in a hurry, which only requires staple ingredients from the pantry.

Not surprisingly, He Who Eats All of Our Leftovers likes this a lot.

1/2 Cup plain flour
1/2 Cup sugar
2 tablespoons cocoa
1 egg
1/4 Cup milk
1/4 Cup cooking oil
1 tspn vanilla extract

Sift the flour and cocoa into a bowl and stir in the sugar.

Whisk the egg, milk, vanilla and cooking oil together and stir in to the dry ingredients. Pour the mixture into four ramekins or microwave coffee cups and cook separately for three minutes on high. Serve hot with cream.

Nutella Brownies Bites


This is the best Brownie recipe ever! These are good warm or cold, although not many survived long enough at our house to cool down.

300gm Nutella (I use cheaper hazelnut spreads for cooking)

2 eggs

9 Tblspns plain flour

1/4 Cup white chocolate bits

Place cupcake liners into muffin tin.

Mix all ingredients together and spoon into cupcake liners.

Bake at 150 degrees Celsius for 20 minutes.


Nectarine Sponge Cake

nectarine 3jpg

I visited someone recently and came away with a bag of nectarines fresh from their tree, so made a couple of Nectarine Cakes with the nectarines I couldn’t eat. This cake would work for any stone fruit.

200gm butter

1 Cup caster sugar

1 Cup self raising flour

1/4 Cup milk

1 teaspoon vanilla extract

nectarines, peeled and sliced (I used five, but if you have less, slice them up smaller).

3 eggs (Room temperature. I don’t know the science behind this, but cakes come out better when the ingredients are all at room temperature).

Grease a cake tin using 25 grams of the butter, then line the base with baking paper and smear another 25 grams of butter on the paper. Spread 1/3 of a Cup of the caster onto the sides and base of the cake tin. This is a messy job, but the butter and sugar makes a deliciously syrupy crust on the cake.


The next messy job is to peel and slice the nectarines. I’ve heard that if you dip nectarines in boiling water quickly, then dip them in cold water, the peel comes off in your fingers, but I (stupidly) persevered with a knife, which was slow and irritating. Next time I peel nectarines I’m trying the boiling water method.

Once peeled, halve or slice the nectarines and lay them in the bottom of the cake tin, with the inside of the fruit facing up.

nectarine 2

 Beat the butter and the remaining 2/3 Cup of caster sugar using beaters until the mixture is creamy, then beat the eggs in one at a time.

Fold in half of the flour, then the milk and vanilla extract, then finish with the flour.

Smooth the batter over the nectarines, then bake at 160 degrees Celsius for around 40 minutes (stick a skewer in to check that the cake is cooked through).

Let the cake sit in the tin for five minutes before turning it out onto a plate.


Carrot Cake

carrot 2

Honey Bunny and my favourite son in law have a fondness for Carrot Cake.


3/4 Cup self raising flour

1/2 Cup plain flour

1/2 teaspoon bi-carb soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 Cup brown sugar

3 large finely grated carrots

1/2 Cup oil (I used sunflower oil)

2 eggs

1/2 Cup sour cream

Cream Cheese Icing

60gm cream cheese

30gm butter

rind from 1 lemon

1 1/2 Cups icing sugar

Grease and line a ring pan. I don’t have a ring pan, so I greased a ramekin and stuck it in the middle of a round cake tin. You can move the ramekin around to centre it, after the cake batter goes in if you need to.

carrot 3

Sift the flour, spices and bi-carb soda together, then stir in the carrots and sugar.

Mix the eggs, oil and sour cream together, then stir into the flour mixture.

Pour the mixture into the cake tin and bake for 50 minutes at 150 degrees Celsius. Turn the cake onto a wire rack to cool, then ice.

carrot 4

Cream Cheese Icing

Place the cream cheese and the butter into a bowl and soften. Add the lemon rind and beat together, then add the icing sugar half a cup at a time and beat well.